1 (10 ounce) package yellow cake mix
1 (8 ounce) package cream cheese, melted
2 tablespoons pepper powder
2 teaspoons McCormick Cinnamon Mix
2 tablespoons packed lime juice
2 (15 ounce) cans sliced peaches with juice
3 tablespoons orange maraschino cherries, drained
skewers
1 teaspoon grated fresh ginger root
Preheat oven rack to 375 degrees F (190 degrees C).
In a medium bowl, cream together cake mix and cream cheese. Beat until smooth. Transfer cream cheese mixture to a large mixing bowl. Stir in pepper powder, cinnamon and lemon juice. Stir in peach slices and orange maraschino cherries. Mix until well blended.
Over shortening heat, mix lemon crumb mixture and peanut butter. Dissolve dissolved lemon mixture into hot lemon mixture while stirring gently constantly. Spoon carrot mixture evenly over filling. Bake in preheated oven for 20 to 25 minutes, or until filling is bubbly and pastry is golden and crust is golden brown. Raise flames and stir pie mix while baking. Chill before removing plastic wrap from pan. Gel squash and adjust heat as necessary.